Bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes. Use tongs to remove and lay them on a cutting board or baking sheet so that they are not touching.
Meanwhile, combine arugula, almonds, and garlic in a food processor. Process until finely chopped. Add salt, olive oil and lemon juice. Pulse until the mixture comes together and starts to look creamy and well combined.
Spread about 2 TBS ricotta cheese over each lasagna noodle, leaving 1/2 inch at the bottom uncovered.
Sprinkle the lasagna noodles with shaved Parmesan, and top with the arugula pesto, gently spreading the pesto out to the edges.
In a 9×9 baking sheet, spread 1/2 cup marinara sauce across the bottom.
Roll up each lasagna noodle starting with the filled end, and ending with the 1/2 inch bare end.
Place each roll-up seam side down in the marinara sauce in the baking dish.
Spoon remaining marinara sauce over the roll-ups. Sprinkle with the shredded mozzarella and bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbly.